Sure, omurice is good, but have you tried oyaki, monjayaki or motsunikomi? If you’re travelling to Japan, here’s what to eat and where to find the best version of it. You're welcome.
There’s never a time of year when Japan doesn’t beckon. And if you’re planning a trip to the land of sushi, sukiyaki and soba, you’ll definitely have its smorgasbord of delicious eats on your mind.
“I recommend oyaki, a snack local to the Nagano prefecture,” she said. Oyaki is a “Japanese dumpling stuffed with different ingredients” such as seasonal vegetables like pumpkin and eggplant; beans; mushrooms or pickles. The dumplings, which can be roasted or steamed, are texturally interesting thanks to their chewy dough.With its simple flavour, oyaki “holds nostalgic value for me,” Eno said.
Chef Mitsutaka Sakamoto snapped this photo of his akami tuna topped with konoko when he dined at Komatsu Yasuke. Mikuni’s executive chef Uno Keisuke’s current menu is all about the premium ingredients he’s sourced from Japan and traditional cooking techniques. Take the Signature Black Truffle Toro Carpaccio with Tamari Soy Sauce, for example, which is dressed with a special Kyushu soy sauce he’s painstakingly sourced. Or the Saikyo Miso-Infused Cheesecake made with small-batch miso from Kyoto, topped with frozen shiso leaf.
For Kunihiko, Unagi Seiromushi is better than birthday cake. “When I was young, my parents would take me to my favourite unagi restaurant on my birthday every year. I really liked it. I recall that the dish always took quite a while to be served due to the cooking process, so I had to wait for it patiently.
Fun fact: “There are two styles of okonomiyaki in Japan. One is the Hiroshima style; another is the Osaka style. People from each of these cities insist that their style is the real okonomiyaki,” he chuckled. “Those from my hometown Hiroshima will tell you that the Osaka style is ‘Modern Yaki’. On the other hand, Osaka people will say that our style is the ‘Hiroshimayaki’!”
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